If the ingredients make the sandwich, the North Fork is the perfect place to build one. Which got us thinking: What would our ideal all-local sandwich look like?
We came up with two — one with meat, one vegetarian — for you to pack up and enjoy with a view.
Because the North Fork is the best place to eat a sandwich, too.
A classic beach hoagie
This sandwich has all the fixings and condiments you’d want, but it’s portable (and hearty) enough to take to the beach or a picnic.
The bread: We need something sturdy, a worthy vessel for the rest of our bite. For that, we look to pane pugliese from Blue Duck Bakery, in Southold and Greenport. This loaf is wide and flat, but still structured enough to hold up. Cut it hamburger bun style to make one large sandwich.
The meat: Some may say this is the star of the show. Whatever goes here must be balanced out, but still have strong enough flavors to come through the other layers. The capicola from 8 Hands Farm in Cutchogue fits the job perfectly. Cured in-house, this spicy and salty meat is beautifully marbled. Get it sliced super thin. That way you can pile it on in tiny mounds instead of in slices.
The cheese: With a deli meat as strong as the capicola, we want something smooth and creamy to add balance. Say, the mozzarella from Village Cheese Shop in Mattituck? Slice the cheese super thin and gently lay it on top of the meat.
The condiment: Let’s do a homemade mayo using eggs from Browders Birds in Mattituck — it’ll taste so much better than the store-bought stuff. It’s also simpler than you think: Mix in 2 teaspoons of lemon juice, 1 teaspoon of dijon mustard from About Food, ¼ teaspoon of salt and 1 teaspoon of cold water. Whisk until frothy. Slowly drip in a few drops of neutral oil like canola, whisking constantly. Continue adding in slow drips until the mixture looks thick and emulsified. Then you can add the oil in a stream until about ¾ cup is whisked in. Spread the mayo on both sides of the bread.
The finishing touches: Add some crispy, crunchy lettuce from Deep Roots Farm in Southold (optionally shredded), thinly sliced and salted tomatoes from Wesnofske Farms in Southold and Dill Death Do Us Part Garlic Dill pickles from Backyard Brine (pick it up at Crossroad Farm Stand by Peconic Bay Vineyards). Slice it into four smaller portions or wrap it up and take it to the beach to eat all for yourself.
A fancy veggie option
A rainbow of ingredients makes this smoky, peppery, sweet and salty bite beautiful enough to serve at a dinner party.
The bread: This one starts the same, with something sturdy — this time a sourdough loaf. If you can plan ahead, try to preorder a loaf from Jamesport Sourdough. Slice two thick pieces off. Brush in olive oil and grill or toast for a little crunch.
The veg: We want lots of super-flavorful and colorful veggies. For that, we go to carrots from Treiber Farms in Peconic. Shred or slice them thin, and smoke them (see page TK for tips!) or roast them in the oven for 20 minutes at 350 degrees. Season with salt and add to the sourdough.
The cheese: For a cool, creamy layer with a bit of tang, get some goat cheese from Catapano Dairy Farm in Peconic. Spread it in a thin layer or crumble on top of the carrots while still warm. This will melt it just enough to make it smooth.
The condiment: This sandwich is begging for a little sweetness. Nothing a little strawberry jam from North Fork Jam Co. can’t fix. Pick up a jar at Brekky in Wading River or Peconic Bay Vineyards tasting room. Spread a thin layer on one slice of bread to add extra color and balance to the smoke and tang.
The finishing touches: Pile on some fresh green arugula from Sang Lee Farms in Peconic. The slight pepperiness will complete your perfect North Fork sandwich.
